like a jelly!? Ogaki citizen love Mizu Manju
Mizu Manju is a traditional Japanese sweet that is especially popular during the hot summer months. It consists of a transparent, jelly-like outer layer made from kanten (agar) or kuzuko (arrowroot starch), which is wrapped around a sweet filling, typically made from smooth red bean paste (koshian) or white bean paste (shiroan).
Mizu Manju is usually served chilled, making it a refreshing and cooling treat. Its delicate appearance, with the filling visible through the translucent outer layer, adds to its appeal. The dessert has a light and smooth texture, and the subtle sweetness of the filling pairs perfectly with the soft, slippery exterior.
Mizu Manju can be found in Japanese confectionery shops and supermarkets, but it's also possible to make it at home. It's a delightful way to cool down and enjoy a taste of traditional Japanese sweets during the summer.
I think Ogaki city is known for Mizu Manju…
Yes!Ogaki City, located in Gifu Prefecture, is indeed famous for its Mizu Manju. The city is known as the "City of Water" because of its abundant and pure water sources, which are essential for making high-quality Mizu Manju. The clear, fresh water from Ogaki's wells contributes to the delicate and transparent texture of the confection, making it a regional specialty.
Is it good with matcha?
Yes, Mizu Manju pairs very well with matcha. The light, delicate sweetness of the Mizu Manju complements the slightly bitter, earthy flavor of matcha, creating a balanced and refreshing combination. The contrast between the cool, smooth texture of Mizu Manju and the warm, rich flavor of matcha tea makes for a delightful experience, especially on a hot day. This pairing highlights the traditional Japanese practice of enjoying sweet treats with tea, enhancing the overall taste and enjoyment.
How to make Mizu Manju
Ingredients:
Kuzuko (Arrowroot Starch): 50g (or agar powder as a substitute)
Sugar: 50g
Water: 300ml
Anko (Sweet Red Bean Paste): 100g (you can use koshian or shiroan)
Cold Water: For setting the Mizu Manju
Equipment:
Small bowls or molds
A small pot
A whisk
Instructions:
Prepare the Filling:
Roll the anko (sweet bean paste) into small balls, about 10-15g each. Set aside.
Make the Gelatinous Dough:
In a small pot, combine the kuzuko (or agar powder) and sugar.
Gradually add water while whisking to dissolve the starch and sugar completely.
Place the pot on medium heat and continue stirring until the mixture thickens and becomes transparent. This should take about 5-7 minutes.
Shape the Mizu Manju:
Once the mixture is thick and clear, remove it from the heat.
Pour a small amount of the mixture into each bowl or mold to form a base layer.
Place one anko ball in the center of each mold, and then pour more of the mixture over the top to fully cover the filling.
Let the molds sit at room temperature for a few minutes to cool slightly.
Chill and Set:
Once the Mizu Manju has cooled to room temperature, place the molds in a bowl of cold water or refrigerate for about 30 minutes to set completely.
